I started out with half a stick of unsalted butter, and an equal amount of flour. I added a touch of butter to thin it out a little, and then I poured milk in while stirring. I got the roux to what I thought was saucy and it stayed just a little bit play-doughy. It looked sort of strange. The fresca cheese went in next. I think it was half a pound. I crumbled it up and stirred it in on med heat. This was in s a nonstick skillet. It kept sort of a cottage cheese texture to it as it melted and as it finished up. I also added some shreaded montery cheddar cheese at the end with some mexican spices. It's sort of grainy and sort of lumpy. It never thinned out into a real sauce. I'm wondering about the roux, the amount of milk I added and if I possibly scalded the cheese. The taste is good, but the texture pleases Satan.
I've never made this before. Any suggestions for improvment next time would be great.
3/4 stick butter
equal amount of flour
1/2# queso fresca
1/3 # montery cheddar
garlic
cumin
habanero powder
paprika powder
chili powder
black pepper.
I've never made this before. Any suggestions for improvment next time would be great.
3/4 stick butter
equal amount of flour
1/2# queso fresca
1/3 # montery cheddar
garlic
cumin
habanero powder
paprika powder
chili powder
black pepper.